Service Staff
Tell customers how the item is prepared.
What could be a substitute for meat?
Soy
Check ______ and ______ ____ to confirm that the allergen is not present.
Recipes, Ingredient Labels
________ is the presence of harmful substances in food.
Contamination
__ million Americans have a food allergy.
15
Tell customers if the food they are allergic to is in the menu item.
Identifying Ingredients
People are allergic to the calcium within this.
Milk
Wash your ___ and change _____ before prepping food.
Hands, Gloves
_______ _______ occurs when pathogens grow in food.
Biological Contamination.
Allergic reactions result in ________ emergency visits every year.
200,000
Suggest menu items that do not contain the food that the customer is allergic to.
Suggest Items
Larry the ?
(SpongeBob SquarePants)
Lobster/Crustacean
Use separate ___________ when frying food for customers with food allergies.
Fryers and cooking oils
______ are disease-causing microrganisms.
Pathogens
___ ____ are an important tool used to identify allergens in the products that you purchase.
Food Labels
Clearly mark or otherwise indicate the order for the guest with the identified food allergy.
Identify the allergen special order
People who are celiac are allergic to this.
Wheat
Make sure the allergen does not touch anything for customers with food allergies including (5 Correct Answers):
Food, Beverages, Utensils, Equipment, and Gloves
Fungi include:
Mold, yeasts, and mushrooms
Allery Symptoms:
Nausea, Wheezing, Hives or itchy rashes, swelling body parts, vomiting, diarrhea, abdominal pain, Itchy throat.
Confirm the allergen special order with the kitchen staff when picking up the food.
Deliver food
Squirrels love these
Nuts
Wash, rinse, and sanitize ____, ____, and _____
Cookware, utensils, and equipment
Physical Contamination can happen when
Example of how cross contact can happen:
Cooking different foods in the same oil, not sanitizing equipment, poor hygiene, letting different foods touch each other